It is funny when you see in supermarkets here in New Zealand throw away the tendons or any other types of offal in that regard but in Asian shops this is one of the most expensive items you can buy. But during the recent year these Non-Asian supermarkets already started to embrace the fact that there is a demand for them that’s why some types of offal are now sold in Supermarkets at the same premium price like the ones in Asian shops. I remember my uncle told me 15 years ago here in New Zealand a pigs head will only cost you $1 each and in its full form, but today if you see these now in supermarkets where prices is far from $1 and some parts like the ears and tongue are already removed and sold separately with a premium price as well. For this post we will be using tendons which is an offal commonly used in Chinese cuisine due to its distinct texture that gives dishes that silky, sticky and gooey texture that Asians love. When I was working in Hong Kong these type of dishes are common but I never did mind them as it looks to slimy to me but when I realized I also eat this part in Bulalo, then it made me think why didn’t I tried it. So now to make up for it I have to make my own.
The secret here is to cook it at really long time around 2 1/2 hours so that the tendons will become soft and the texture becomes sticky. For this recipe we will also add in beef brisket so it’s not just pure tendons, so people who are not fond of it will have a choice.
500g beef tendons, cubed
500g beef brisket, cubed
5 cups beef stock
1/3 cup soy sauce
1/4 cup rice wine
2 tbsp oyster sauce
1 1/2 tbsp brown sugar
1 pc star anise
1/2 tsp ground white pepper
3 stalks spring onions, chopped
6 slices of ginger
6 cloves garlic, minced
2 small shallots, chopped
1 tbsp sesame oil
1. In a really hot wok add peanut oil then brown beef brisket and tendons. Remove the beef brisket then set aside.
2. Add garlic and shallots, stir fry for a minute.
3. Add all remaining ingredients except for the spring onions bring to a boil, cover then simmer for 1 1/2 hrs. in low heat. Add water if necessary.
4. Add brisket back, cover then simmer for additional 1 hr.
5. At this stage the liquid should be thick in consistency if not simmer in high heat until liquid is reduced.
6. Serve topped with chopped spring onions.